Level 2 Certificate in Food Safety in Catering (Often Known as a Food Hygiene Certificate)
Level 2 Certificate in Food Safety in Catering (Often Known as a Food Hygiene Certificate)
- Accredited by CPD UK
- Developed by qualified health and safety professionals
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Self paced learning and laptop, tablet, smartphone friendly
- 24/7 Learning Assistance
- Institute of Hospitality endorsed
Sneak Peek
Who Should Take This Course
This informative course is perfect for anybody associated directly with the food sector such as:
- Food retailers
- Restaurant owners
- Chefs & Servers
- Food handlers
- Catering Staffs
- Employees within a fast-food chain
Learning Outcomes
By the end of the course learners will be able to demonstrate that they can:
- Identify the cause and risk of poor food hygiene
- Understand the laws in place for all types of food handling.
- Prevent the spread of bacteria in food.
- Control the possibility of food poisoning.
- Store food correctly and recognise spoilt produce.
- Understand the importance of personal hygiene and cleanliness.
- Use HACCP as part of their everyday schedules.
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post. All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Furthermore, this Level 2 Certificate in Food Safety in Catering (Often Known as a Food Hygiene Certificate) and Safety course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
Assessment
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
In Module 1, you will learn what is expected of you under the law as a food handler and learn about the key legislation governing food handling and preparation. You will also gain an understanding of how this law is enforced and what will happen if anyone in your business breaks these laws.
Module 2 covers the most prevalent and tenacious hazard in food safety, which is food poisoning and its primary cause: microbiological contamination. We will examine the different types of food poisoning caused by bacteria, viruses or moulds entering food and spreading illnesses and diseases, or introducing toxins. You will also learn how to prevent microbes from making food harmful and what the law has to say about your responsibilities and obligations.
In module 3, we will learn about the three other primary forms of hazard that can contaminate food and harm people, and how they need to be considered in terms of how the law treats each of these risks.
In Module 4, you will delve deeper into the subject of food-borne disease, establishing precisely what it is, the different types and how they are caused, and how we can control them in a food-handling environment. You will learn about how food poisoning and food-borne disease are defined under the law and discover the many different forms and their confusingly similar symptoms
In Module 5, you will learn how and why food spoilage is the primary cause of waste in both food businesses and broader society, as well as being the most significant source of food poisoning. You will learn the best ways to preserve food and how to spot and prevent spoilage, before drilling down into the main methods of preserving foods, some of which have been with us since time immemorial.
In Module 6, you will come to understand how it is the food handlers that are potentially the most significant and direct sources of illness. You will learn the essentials of personal hygiene ‘best practice’ while ensuring that you understand all the regulations you need to follow.
In Module 7, you will learn how it is essential to make sure that all food businesses take every precaution in preventing food-borne illness being passed on via their products.
In Module 8, you will learn how your food business premises needs to be well designed and correctly used, and how a strict and efficient cleaning regime is essential to this. You will see that excellent hygiene standards are enforceable under the law, and will be expected by the customers who use your business. You will learn how strict cleaning protocols and schedules help you to sustain a completely hygienic and safe food production area. You will also be shown the consequences of not following such guidelines and procedures
In the final module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.
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